In addition to the advantages mentioned above, inline mixing also has advantages in technology, especially when solids (usually powders) combine with their insoluble liquids (i.e. powders do not dissolve in liquids), solids and liquids gather in the form of suspensions. Similar situations often occur in sticky products, such as dipping sauces, condiments and sauces.
A common configuration is an inline high shear lab mixer
, which uses a rotor immersed in a pipe. The difference between the liquid velocity in the middle of the rotor and that at its tip produces shear or flow force. This shear force can be strengthened by adding stators. The stator is a sleeve that surrounds the rotor. When the liquid flows out, it improves the flow of the liquid. High shear stress creates an environment in which powders or immiscible liquids can be dispersed with maximum efficiency (or can be mixed in batches by rotor mounted at the bottom of the tank).
Once the product is mixed, the usual way to maintain this state before further processing or packaging is to make it pass through the high shear pump. However, this method is difficult to clean, which will lead to more uncertainties in product conversion, so many processors avoid using it when dealing with raw materials.
Time control of cooling and heating
It is a common practice to heat or cool products by mixing and stirring equipment during processing. Temperature changes are usually achieved through a "jacket" mixing vessel, which has a layer of heat-supply fluid passing between the inner and outer walls. From a safety point of view, heating and cooling products in this way is both energy-saving and reliable, and through mild cooling can also make the product composition more stable.
Another way to cool the product during mixing and stirring is by introducing coolants such as carbon dioxide or nitrogen. This method is usually used in minced meat processing. In this process, the minced meat is kept as cool as possible in order to form a cake or piece more easily.